I like asparagus, as long as it's the skinny, tender spears. My husband only likes the big fat chunky ones. Wegman's only had the thin ones this week- I win!
I usually just steam them but I thought we'd try something new. Plus, it's a grilling recipe. Win-Win!
2 TBS olive oil
juice from 1/2 a lemon
splash of balsamic vinegar
1/2 tsp lemon zest
1 garlic clove, minced
3/4 tsp minced fresh rosemary
pinch red pepper flakes
salt and freshly ground pepper
1 1/2 lbs. asparagus, ends snapped off
1 oz. goat cheese, crumbled
Prepare the grill. In a small bowl mix together everything but the cheese. On a baking sheet spread the asparagus out and toss with 1 TBS of dressing.
Grill the asparagus until grill marks appear- about 5-7 minutes. Transfer to platter, drizzle with remaining dressing and top with cheese.
I've discovered that no matter what the rest of the ingredients are, if there is goat cheese I will love it. And the rest of this recipe is pretty hit or miss. Too much lemon? I am not a huge fan... except for the goat cheese. You'd probably get the same effect with just balsamic vinegar, pepper, and goat cheese. But that's just me.
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